Reverse Seared Burgers
My mouth salivates when I think about this burger you are going to learn about. It's truly one of my favorite things to grill and it's always a treat when I serve it to family and friends. This burger uses great ingredients with a mixture of texture and a meat patty that is light with a hearty beefy smoke flavor. There are a lot of steps for this sandwich but it's really worth it in the end.
Cookers I Used:
Weber 22” Kettle
Fuel Used:
Lump charcoal (Hamburger)
Indoor oven (Bacon and buns)
Wood chunk (Cherry)
Total time
Approximately 1 hour start to finish
Ingredients
High quality ground beef. 80/20 freshly ground beef
Thick sliced applewood smoked bacon
High quality hamburger bun
On the vine tomato
Organic living butter lettuce
Thick slice cheddar cheese
Best Foods mayonnaise
French's mustard
Seasoning for meat
I used Kinders buttery steakhouse and Big Poppa smokers Money Rub
Directions
“Come-Home Bacon”
Got to get the bacon in the oven. Put it in the oven at 425F for about 15 to 25 min depending on thickness.
Sprinkle brown sugar and black pepper on bacon. Prepare a cooking tray with a rack. Line the tray with foil to catch the grease as the bacon cooks
Bacon is done when color is great and bacon rendered to be stiff and not too crunchy
Remove from rack so it doesn't stick and set aside for later
While bacon is cooking prepare cold items and set aside. Keep in a cool place.
Break off leaves of lettuce as big as possible, rinse with cold water then wrap in paper towels
Slice tomato about pencil thickness. One or two slices per burger depending on size. Sprinkle a little kosher salt on each slice to wake up the flavor
Burger
Prepare burger patties on a cookie tray with wax paper or foil
In a large bowl mix liberally add Kinders buttery steakhouse seasoning to the meat
Lightly separate meat patties about equal size balls. The size can vary but I try the size of a tennis ball. Make sure not to pack very tightly
Then slightly flatten out each patty making sure that the edges don't tear apart but evenly round out the edges
Season only one side with Money Rub lightly and little kosher salt
Prepare buns
Turn oven on low broil
Open buns and place face up on a cookie sheet. Add some fat lightly to the buns before putting in the oven. Spread soft butter, sprinkle olive oil or spray with cooking spray
Place in oven for 2 to 3 minutes till buns are browned
Cook burger patties
Start the fire on the charcoal grill. Once charcoal is lit place a small chunk on charcoal and keep the lid off until chunk catches fire
Let burn for a few minutes then put the lid on. Make sure smoke burns clean. White or blue not gray or black
Once the smoke is clean put burgers on the indirect side with the seasoned side down. Then season the exposed side the same as the first. Keep lid on as much as possible
Once patties start to gain some color and shrink up a little. Flip them over just to be sure things are cooking ok
Once the burgers get around 100F, prepare for the sear.
Keep lid open for full amount of oxygen so the fire gets hot as possible
When the fire is really hot, carefully place the burgers on the hot side. Be careful at this point because the burger grease can start flare ups. It's ok to get a flame broiled burger but don't burn your arm hairs
Take turns with each burger patty above the direct fire. Flip and get both sides equal coverage
Take temperatures in the middle of the patty, once it hits 160 then move to the indirect side and place a slice of cheese on top
Put the lid on for 20 to 30 seconds just until the cheese starts to bend and drape over the burger. Pull patties of the grill immediately onto a cookie tray
Assemble burgers
I like mayo and mustard on my buns
Burger patty with cheese goes on bottom bun first
Followed by 2 to 4 half slices of bacon
Then tomato and lettuce on top
Smash down, eat and enjoy!
Please note: great additions are fresh sliced avocado or a fried egg
